Maor Winery

Our Wines

Maor Syrah 2008:

[From Robert Parker]

Reveiwer: Mark Squires

The 2008 Syrah is all Syrah from Meron Mountain (Upper Galilee), aged for 2 years in used French oak. This again is my favorite of Maor’s offerings. Quite delicious and clean, it is a Syrah-typical wine tinged with oak and mint, nuances that will hopefully moderate a bit. At this relatively early stge in its life, it seems graceful and quite charming rather than merely thin. There is some underlying structure that pops out, but this is rather harmonious and easily approachable. I really like the style here, despite the wine’s limitations. Given the modest mid-palate, this probably will not age so well or hold at peak all that long, so drink it young. There were just 1,500 bottles made. Drink now-2016.

Maor Cabernet-Merlot 2008:

[From Robert Parker]

Reveiwer: Mark Squires

The 2008 Cabernet - Merlot is billed as a 60% Merlot and 40% Cabernet Sauvignon blend, although I’m told that there is a tiny amount of Syrah in there (under 2%), all grapes sourced from Meron Mountain in the Upper Galilee and aged for 2 years in used French oak. Similar in style to the Syrah, this shows a little herbaceousness early on while remaining harmonious and balanced. The herbaceous notes folded into the wine decently with air, but at that point the wine had thinned noticeably. Pleasing, bright and easy to drink, it is rather slight, lacking mid-palate concentration. It is likely to be best consumed in the short to mid-term. There were 1,800 bottles produced. Drink now-2016.

Maor Syrah 2007:

[From Robert Parker]

Reveiwer: Mark Squires

Rating: 89

The 2007 SYRAH is blended from vines in the Upper Galilee and the Golan Heights and aged for 24 months in used French oak. This little boutique to me is making more progress with Syrah than anything else, and I’m rather liking them. It certainly continues the trend of tasty, typical, bright and well structured Syrah and it may be a bit more persistent than the ‘06. With air, it develops more Syrah character and earthiness, and there is nice grip and structure evident. There is promise here for the future, good sensibilities and a nice presentation. This is already quite nice, easily the winery’s best wine. There were only 900 bottles made. Drink now-2015.

Maor Syrah 2006:

[From Robert Parker]

Reveiwer: Mark Squires

Rating: 88

The 2006 SYRAH is a single vineyard wine (Kanaf), with 6% Merlot added in, aged for 22 months in used French oak, and held back one year more in bottle. It is a nicely constructed wine, very elegant in the mid-palate with a graceful feel, if a little short on Syrah character. It is well structured, with moderately ripe tannins well supporting the fruit. It drinks very nicely and is quite charming. With air, I did begin to wonder a little if the fruit would fade a little too fast as time went on, but it held on better than I thought it would and I began liking this exceptionally graceful wine more than I thought I would at the outset. Drink now-2016.

Maor Classic Cab-Merlot-Syrah 2008:

[From Robert Parker]

Reveiwer: Mark Squires

The 2008 CLASSIC is a blend of Cabernet, Merlot and Syrah. It is meant to be a more accessible, easier drinking wine than those simply labeled as “Maor” and it is. Fresh, lively clean and uncomplicated, a bit Beaujolais-esque, it is also awfully tasty and executes its goals extremely well. Pleasant and possessed of some considerable charm, it is nicely textured, evolves well with about 15 minutes of air, and then drinks beautifully, its sweet but fresh fruit nuances becoming quite delightful on the finish. It is drinking well now, having enough solidity to avoid thinness, but make no mistake, this is the type of wine that does what it does best when fresh and exuberant, so don’t necessarily count on it evolving well or staying long at peak. There are some ripe tannins around the edges. Drink it fresh and young. Drink now-2014.

Maor Classic Cab-Merlot-Cab Franc 2007 :

Made from Cabernet Sauvignon, Merlot and majority of Cabernet Franc , from three different vineyards in the Golan and Upper Galilee. After a aging year in oak barrels and two years in the bottle, it is a ready-to-drink wine that nicely represent the special characters of each kind of grape, and will be a perfect companion for rich meat dishes. The wine will be at its best after breathing for 30 to 60 minutes, and can be kept through 2013.

Maor Cabernet-Merlot 2005:

[From Robert Parker]

Reveiwer: Mark Squires

Rating: 85

The 2005 CABERNET - MERLOT is a multi-vineyard blend from the Golan Heights (Sha’al and Kidmat-Zvi), 83% Cabernet Sauvignon and the rest Merlot, aged for approximately 24 months in mostly used French oak, and then late released after two years in bottle. Soft and rather harmonious, it is friendly enough, but with little character or typicity. It does linger appealingly, and has a bright and charming demeanor, along with touches of rhubarb and a little herbaceousness. It is modest in depth and structure, drinking nicely now. I’d drink it young for best results, however long it lasts. Drink now-2013.

Maor Cabernet-Merlot 2004:

This premium wine is made from 83% Cabernets Sauvignon From Sha’al and Kidmat Zvi vineyards, and 17% Merlot from Sha’al vineyard. The wine was aged 2 years in French oak barrels and 2 years in the bottle. In a special wine tasting in Chloelys returant in April ’09, Maor 2004 got the highest score among some of the top Israel premium wines, and was stated as “the best wine you’re not familiar with”. The wine is smooth and elegant, rich with black fruit aromas and a touch of old wooden bouquet. Maor 2004 is ready to drink and will stay at its best for the next few years.

Maor Classic Cabernet Sauvignon 2005:

Made from mostly Cabernet Sauvignon, and a small amount of Merlot and Cabernet Franc, from three different vineyards in the Golan: Eliad, Kidmat Zvi and Sha'al. After a aging year in oak barrels and two years in the bottle, it is a ready-to-drink wine that will be a perfect companion for rich meat dishes. The wine will be at its best after breathing for 30 to 60 minutes, and can be kept through 2011.

The wine is sold out from the winery and available at some of the selling points.

Maor Syrah 2005:

This single barrel wine was made from 90% Syrah grapes from our own vineyard and 10% Cabernet Sauvignon.

300 bottled will be released in spring 2008.

Maor Classic Cabernet Sauvignon 2004:

Made from 100% Cabernet Sauvignon from three different vineyards in the Golan: Eliad, Kidmat Zvi and Sha'al. After a year in oak barrels and about a year in the bottle, it is a ready-to-drink wine that will be a perfect companion for rich meat dishes. The wine will be at its best after breathing for 30 to 60 minutes, and can be kept through 2008.

Maor Caberenet Sauvignon 2003:

Made from 100% Cabernet Sauvignon grapes , 80% from Kedesh vinyard in the upper galilee, and 20% from Kerem Ben Zimra, this wine is full bodied and has rich mid pallet. The wine should be kept and drunk trough 2010, and should be decanted for 1-2 hours before drinking.